Red beans with intense flavors. Easy to make, and inexpensive. Try to find fresh spices, it will pay off.
You could serve this with Raita as a side or as a topping. You could try it with Curried Rice too.
3/4 cup rice with 1 1/2 cups water and pinch of salt
Two cans red kidney beans or Goya red beans, drained
3 Tablespoons olive oil
One large red onion, chopped
Three cloves garlic, minced
Two quarter sized pieces of fresh ginger, minced
One half pint cherry tomatoes, halved, or 8 oz. can of tomato sauce
3/4 cup coconut milk (more if needed. You want just enough liquid to maintain a simmer.)
1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon paprika, 1/4 teaspoon cayenne and one teaspoon salt, all ground together in your mortar and pestle. (For even more of a thrill, add a teaspoon of curry powder, Madras brand is good).
Cilantro and Sour Cream/Yogurt mixture for garnish
In your soup pot, add the olive oil and saute the onions well, almost to browning, then the garlic and ginger for a few more minutes.
Add the tomatoes, spices, beans and the coconut milk and simmer for at least a half hour, stirring occasionally to stop sticking.
Cook the rice like this:
When you are all set, use a potato masher to thicken the beans to a porridge like consistency.
Garnish with cilantro, add a dollop of sour cream/yogurt mixture, and a sprinkle of cayenne.
Serve with the rice on the side.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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